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Heavenly Raspberry Cheesecake Cupcakes

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Indulge in soft, moist cupcakes with a creamy cheesecake filling and a sweet-tart raspberry glaze.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 egg (for filling)
  • 1/2 tsp vanilla extract (for filling)
  • 1/2 cup raspberry jam or puree
  • 1/4 cup powdered sugar
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Cream together the softened butter and granulated sugar until fluffy.
  3. Incorporate the eggs one at a time, then mix in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, alternating with the milk.
  5. Beat the cream cheese, sugar, egg, and vanilla extract until smooth for the filling.
  6. Spoon the cupcake batter into the liners halfway, add the cheesecake filling, then top with more batter.
  7. Bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool completely.
  8. Heat the raspberry jam with powdered sugar and water to make the glaze.
  9. Drizzle the glaze over the cooled cupcakes and garnish with fresh raspberries.

Notes

Make-ahead by baking the cupcakes a day prior and adding glaze just before serving.

Nutrition

Keywords: raspberry, cheesecake, cupcakes, dessert, baking

Find it online: https://oliviatable.com/heavenly-raspberry-cheesecake-cupcakes/